Your calls always answered within 5 rings.
For the many, many years I have dealt with DAF and Ewan and his team, they have never let us down, and our recent trip was perfect as well. Thanks DAF for being just a 100% perfect company to deal with.
Disappointed not to have adjacent seats from Sacramento to Dallas. Suffice it say we will never fly BA again. Got our lost baggage back last night.
Peter looked after my trip from beginning to end, thank you
Everything went like clockwork - very nice resort
Excellent contact and communication. Clear information on flights and good choice of hotel. Probably need to inform customers about hotel tax!
Have dealt with Christian for many a year and would not organise a trip through anyone else. Superb as always.
Everything was perfect thanks. Great seats on the plane. Great car. Excellent connections. Thanks.
Mason has always helped us with travel plans superbly and the app from DialAflight is really helpful.
The car hire arrangement was just what I wanted - thank you
Gino gave great service and even booked us upgraded seats for the best price - a nice touch and much appreciated
A bit more clarification re US time zones would be good.
All good thank you
Thank you for the ongoing support, even whilst we were on holiday and needed to call! Des was great right from booking through to the travel date.
Philippa was great throughout the whole process - thank you for your help!
Would highly recommend. Thank you Steven Merralls and team.
Always a pleasure to book with DialAflight. Very professional and efficient. I look forward to the courtesy call 24 hours before I travel . Professionalalism at its best.
We had a problem with our hotel room. One phone call and all sorted! Thank you
Shelley has been fantastic and I’ve already asked her to start looking at options for NZ next year
Gary always does a great job … I don’t go anywhere else for travel
Ashley and his colleagues very helpful and found them very competitive.
Always a good service.
You booked me return flights with BA but they became AA flights, not such a good airline. The Miami transition was a nightmare. Don’t use that airport unless you have to. Only just made the flight, and wouldn’t have managed but I had to jump the line several times. Lots of muttering and savage looks, but I did it.
Plane was diverted to JFK. Navigation down. Put on another plane.
Everything perfect, service outstanding above and beyond, would not use anyone else
Thanks to Connie for sorting the last minute changes so swiftly
Well organised thanks. Everything went smoothly and as described on phone
Thanks Jessie. It all worked out really well. See you again next time
Emma was brilliant and we were very happy with the flights and communication
Graham and Rebecca were great
Thank you very much for all your help - brilliant service
We're mountain biking at 12,500ft in the Andes, past dusty pueblos, along dirt tracks through the fields of red earth that give Peru's Sacred Valley its name. Sacred because of its fertility and ability to support the finest, fattest corn and a mind boggling 2,800 types of potato.
The going has been unusually tough; the air up here is thin, but the stupendous ring of jagged crags and the coca toffees we've been chewing seem to have got us to the top of the world.
As we descend, heading towards the sunken terraces of Moray, one of the 3,000 archaeological Inca sites that litter the valley, we stop for a breather at a field of what could be red-hot pokers. The crop has floppy burnt-orange heads and bright-pink stalks, like the legs of flamingos.
'Quinoa!' says our guide Juan Carlos, beaming with pride. 'It's famous now, no?' Indeed, it is. Not so long ago, only health-food nuts would have known about this tiny Peruvian grain; today, sales of quinoa have rocketed. You'll find it everywhere, a high-protein superfood.
There are 300 varieties of quinoa grown here (including a bright red variety that turns your tongue scarlet), but it's only one in a line-up of indigenous Peruvian ingredients taking the culinary world by storm.
Some are familiar - amaranth, acai - others relative newcomers to our plates, but you'll be hearing more of them soon: maca, lucuma, camu camu, cocona, yakon and huacatay, a black mint traditionally served with pork crackling.
Many can't be found anywhere else, and now there are direct flights to Lima from Britain, they're within reach of the new breed of traveller who will cross half the world for a decent lunch.
Any foodie tour starts in Lima, Peru's vast capital sprawling some 60 miles along the Pacific coast. These days, Lima is a cosmopolitan hot spot where beautiful people drink Pisco cocktails at colonial-era bars such as Ayahuasca, or take yoga classes on the terrace of the spanking new Hotel B in the Barranco, before swinging over to celebrity photographer Mario Testino's gallery in Miraflores.
Testino is a god here, but if you ask for the name of other famous Peruvians, it's the chefs' names that crop up – Gaston Acurio (the granddaddy of them all, 'he's treated like the Pope'), Pedro Miguel Schiaffino at Malabar, Virgilio Martinez at Central. These men are Lima's rock 'n' roll royalty.
But it's not just the high-end new wave restaurants of Lima that draw in the gastronomic tourists – it's the thousands of humble family-run picanterias, the bodegas serving sashimi-style tiradito and ceviche, marinated in a kicky 'tiger's milk' of lime and chilli. It's the street-food carts serving anticuchos meat skewers slathered in garlicky sauce, the stuffed rocoto chillis, and the Pisco bars on every corner.
I stayed at the Westin, a shiny tower of a hotel, its chef a superstar and its breakfast bar serving every superfood under the sun, from inca berries to bee pollen.
Cuzco, Peru's ancient capital high in the Andes and an hour's flight from Lima, is where you find some of the country's most exciting chefs.
Many of the dishes now gracing the refined tables here originate from pre-Inca times. You can see recognisable ingredients painted on the ancient ceramics housed at the unmissable Larco Museum in Lima; while in the 17th-century Andean Baroque painting of The Last Supper in Cuzco's marvellously gaudy cathedral, Christ and the Apostles are all set to tuck into a dish of roasted guinea pig.
Between meals, we visit Cuzco's Coricancha Sun Temple, an amalgam of sacred Inca architecture overlaid with grand courtyards from the Spanish colonial era. Many of the exquisite restaurants and hotels are built within Inca walls.
At the Palacio del Inka hotel, we're served coca tea, a traditional remedy for altitude sickness, and rest our backs against the longest original Inca wall in the country.
This is the story here: a marriage of the historic and the sophisticated buzz of the new.
Back in Lima, I meet British-Peruvian chef Martin Morales, the man behind London's acclaimed restaurants Ceviche and Andina.
'We're a nation obsessed with food,' he shrugs. 'But there's real soul here, too. This (he points to transparent slivers of river trout tiratador and melting cubes of ceviche) is soul food. You can get amazing dishes from a hole in the wall on a back street.' Like everyone I meet in Peru, Morales is full of pride in his nation's culinary endeavour.
'Look,' he says as we leave El Mercado, 'there's history in every dish, the result of 7,000 years of cooking, and we're only scratching the surface.'
Expect a lot more from Peru on a plate near you soon – though the coca tea, I suspect, is unlikely ever to make it through Customs.
First published in the Daily Mail - September 2016
More articles below...
Not quite what you're looking for?
We can easily customise an offer to suit your exact requirements